Baingan Bharta

Ingredients

• • Oil - 3 tablespoons
• • Butter - 1 tablespoon
• • Brinjals (big) - 2
• • Curd - 2 tablespoons
• • Red chillies (dry) - 2
• • Cumin seeds - 1 teaspoon
• • Garlic (chopped) - 1 tablespoon
• • Ginger - 2 inches
• • Green chillies (chopped) - 2
• • Onions (chopped) - 1 cup
• • Tomatoes (chopped) - 1 cup
• • Salt - as required
• • Turmeric powder - ½ teaspoon
• • Red chilly powder - 1 teaspoon
• • Coriander powder - 1 tablespoon
• • Cumin powder - 1 teaspoon
• • Coriander leaves - 1 tablespoon

Method

• 1. Wash, pat dry and poke eggplants with a fork.
• 2. Roast them over an open flame or in a tandoor or in a preheated oven until the skin scorches and starts peeling off and the eggplants starts to shrink. Let them cool.
• 3. Remove skin and chop & mash the pulp. Marinate the pulp in curd, so that it doesn't become black.
• 4. Heat oil and butter in a kadai. Add dry red chilly, cumin seeds, garlic, ginger pieces and green chilly and fry for 2 minutes.
• 5. Add onions and sauté until translucent.
• 6. Add tomatoes and saute.
• 7. Add salt, turmeric powder, red chilly powder, coriander powder and cumin powder and fry for 2 minutes.
• 8. Add a little water and saute until the raw smell disappears.
• 9. Add mashed eggplant. Cook for seven to eight minutes over medium heat, stirring continuously until oil begins to separates.
• 10. Garnish with chopped coriander leaves and serve hot.